Scaloppine with Tomatoes & Capers

Name: Scaloppine with Tomatoes & Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: about ½ teacup dry breadcrumbs; 1 garlic clove, peeled and squashed with the flat of a knife; 8 thin pieces (150 g/5½ oz in total) beef carpaccio, about 10 x 8 cm (4 x 3¼ inches) each; 1 cup chopped tomatoes (from a tin); 1 egg; 1 tablespoon capers in vinegar, drained, chopped quite fine; 3 or 4 basil leaves; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I particularly love these very thin slices of meat, as they are buttery soft and just vanish in the mouth. Even though this takes a few minutes in the pan, you can make it a bit ahead of time. Leave in the pan, covered, then just warm up to serve, with a little water drizzled in to get it back to the right consistency.

Ingredients

1 egg
8 thin pieces (150 g/5½ oz in t

Europe
Italy
Main course
Mediterranean

Method

Whip the egg in a wide bowl with a little salt and add the beef slices. Turn them over to coat. Put the breadcrumbs on a plate. Remove the meat one slice at a time from the egg, shake off the excess and pat both sides lightly in the crumbs to loosely cover.

Heat the oil in a large non-stick frying pan and add the garlic and crumbed meat slices. Fry quickly, until lightly golden undernea